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Roasted Winter-Vegetable Composed Salad

Recipe photo courtesy of Ellie Miller

The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.

Source: Martha Stewart Living, February 2005
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